10 Japanese Foods Some People Find Hard to Get Used To

Challenge Yourself to Try These 10 Native Japanese Foods Some People Find Hard to Get Used To!

Every year, the world falls more and more in love with Japan’s delectable and light-tasting dishes. From sushi trains in Tokyo to the warmth of ramen shops in Kyoto, Japanese cuisine continues to win hearts and taste buds globally. Japan has the most Michelin stars in the world by city, and washoku (traditional Japanese food) is one of the few international cuisines recognized as a UNESCO Intangible Cultural Heritage. Its deep ties to seasonal ingredients, presentation, and harmony with nature make it truly exceptional.

Dishes like ramen, sushi, and Kobe beef might be at the top of most people’s must-eat lists. But what about those traditional or regional foods that challenge even the most adventurous eaters?

We reached out to long-term foreign residents living across Japan and asked them which Japanese dishes they still find hard to get used to, even after years of living in the country. But here’s the twist: every time someone listed a dish they didn’t like, someone else chimed in to say it was their absolute favorite!

That’s the beauty of food—one person’s “no thanks” is another’s “yes, please!” So, if you’re bold enough to take your tastebuds on a new journey, here are ten unique Japanese foods that might test your palate but are absolutely worth the try.

1. Natto (Fermented Soybeans)

Let’s start with the most infamous: natto. This sticky, stringy, and pungent-smelling dish is made from fermented soybeans and often eaten for breakfast with rice, green onions, mustard, or soy sauce.

To many foreigners, the smell alone is enough to stop them in their tracks. Its gooey texture doesn’t help, either. But natto is a superfood—packed with protein, fiber, and probiotics. Some say once you get past the initial shock, it becomes addictive.

Try it because: It’s a Japanese breakfast staple, and your gut will thank you.

2. Shirako (Cod Milt)

Yes, you read that right—shirako is the sperm sac of cod (or sometimes pufferfish), and it’s considered a winter delicacy. Served raw, steamed, or lightly grilled, shirako has a creamy texture and a subtle, ocean-like flavor.

For many first-timers, the concept alone is enough to say “no thank you.” But it’s prized in Japan for its smooth texture and delicate taste.

Try it because: It’s an exclusive seasonal treat, and high-end izakayas or sushi counters serve it like a delicacy.

3. Basashi (Raw Horse Meat)

Basashi, also known as sakura-niku due to its pink hue, is raw horse meat usually served thinly sliced with grated ginger, garlic, and soy sauce. It’s especially popular in Kumamoto Prefecture.

While many foreigners hesitate due to cultural or ethical reasons, horse meat is considered lean, healthy, and high in protein.

Try it because: It’s tender, slightly sweet, and a regional specialty you won’t easily find outside Japan.

4. Hōtō (Flat Noodle Stew)

From the Yamanashi region comes hōtō, a hearty noodle stew made with thick, flat wheat noodles simmered in a miso-based broth with vegetables like pumpkin, carrots, and mushrooms. It’s warming, rustic, and delicious—yet some say the chewy noodles can feel doughy or undercooked.

Though not as extreme as shirako or natto, it’s still one of those regional dishes that some foreigners just don’t warm up to.

Try it because: It’s a piece of traditional mountain cuisine, and perfect for chilly seasons.

5. Uni (Sea Urchin)

To some, uni (sea urchin gonads) is a creamy, briny bite of ocean paradise. To others, it’s an overpowering, odd-textured experience. Fresh uni is highly prized in sushi restaurants and can cost a pretty penny.

Its strong ocean flavor and custard-like consistency turn off a lot of first-timers, but for those who acquire the taste, it becomes a favorite.

Try it because: It’s a high-end delicacy that captures the pure essence of the sea.

6. Inago no Tsukudani (Candied Grasshoppers)

In mountainous regions like Nagano, where rice and seafood were once scarce, locals turned to insects as a protein source. Inago no tsukudani is made by simmering grasshoppers in soy sauce, sugar, and mirin until they are sweet and crunchy.

Foreigners are often surprised to find them served in traditional ryokan (inns), but many Japanese people view it as a nostalgic taste from their countryside roots.

Try it because: It’s sustainable, protein-packed, and surprisingly sweet.

7. Horumon (Offal BBQ)

Horumon literally translates to “discarded goods,” but in Japanese cuisine, it refers to grilled intestines and other organ meats, often served at yakiniku (Japanese BBQ) restaurants. Chewy, fatty, and full of flavor, horumon is loved by many locals but avoided by some foreigners who aren’t used to eating offal.

The different cuts, each with unique textures, are often marinated and grilled to perfection.

Try it because: It’s a flavor-packed food adventure that carnivores shouldn’t miss.

8. Umeboshi (Pickled Plums)

These wrinkled red plums are pickled with salt and shiso leaves, resulting in a sour, salty, and slightly bitter taste. Often placed in bento boxes or eaten with rice, umeboshi can be jarring to those unfamiliar with its intense flavor.

Still, they’re known for their health benefits, including aiding digestion and fighting fatigue.

Try it because: They’re a cultural icon of Japanese cuisine with medicinal value.

9. Oden (Winter Stew)

While oden might look like a humble stew at first glance, it includes some unconventional ingredients that surprise first-timers: fish cakes, daikon radish, boiled eggs, konnyaku (a rubbery, jelly-like yam cake), and even chikuwa (fish tube sausage).

Some foreigners find the texture of konnyaku or the fishiness of certain items off-putting, but oden is deeply comforting and full of umami.

Try it because: It’s winter comfort food that showcases the art of slow simmering.

10. Chawanmushi (Savory Egg Custard)

Last on the list is chawanmushi, a silky egg custard often served as an appetizer. It’s not sweet like Western custards—instead, it’s savory and filled with surprises like shiitake mushrooms, ginkgo nuts, and even shrimp or chicken.

Some people expect a dessert and get thrown off by its soft, pudding-like texture paired with umami flavors.

Try it because: It’s elegant, delicate, and often a chef’s showcase of technique.